Chocolate, Fig and Pecan Puddings with Hot Chocolate Sauce Recipe

Chocolate, Fig and Pecan Puddings with Hot Chocolate Sauce Recipes

Ingredients :

1/2 cup (50g / 1.75 oz) pecans

1/2 cup (80g / 2.75 oz) dried figs, finely chopped

2 cups (160g / 5.5 oz) fresh breadcrumbs

150g (5 oz) dark chocolate, chopped

1/2 cup (125ml / 4 fl oz) milk

60g (2 oz) butter, softened

2 tbsp caster sugar

2 eggs, separated

Hot Chocolate Sauce:

60h (2 oz) dark chocolate, chopped

20g (3/4 oz) butter

1 tbsp icing sugar, sifted

1 tsp coffee granules

1/4 cup (60ml / 2 fl oz) cream

Method :

Preheat the oven to moderate 180C (350F/Gas 4). Lightly grease four 1 cup (250ml / 8 fl oz) moulds and line the bases with baking paper. Brush 4 small sheets of aluminum foil with melted butter or oil. Lay a small sheet of baking paper over the greased side of each piece of foil and make a pleat down the centre. Lightly toast the pecans under a preheated hot grill, then chop them finely. Place in a large bowl with the chopped figs and breadcrumbs.

Combine the chocolate and milk in a small pan. Heat gently until the chocolate has melted, then pour the mixture over the pecans, figs and breadcrumbs. Mix together, then set aside to cool. Beat the butter and sugar in a bowl with electric beaters for 2-3 minutes, or until light and creamy, then beat in the eggs yolks one at a time. Add this mixture to the cooled breadcrumb mixture and stir until thoroughly combined. Beat the egg whites with electric beaters until soft peaks form. Using a metal spoon, carefully fold the whites through the pudding mixture.

Spoon the mixture evenly into the prepared moulds and smooth the surface. Cover each with a piece of the greased foil and paper, foil-side-up. Tie securely with kitchen string. Place the moulds in a large deep baking dish and carefully pour boiling water down the side of the dish to come halfway up the sides of the moulds. Bake for 45 minutes, or until a skewer comes out clean when inserted into the centre of a pudding. Meanwhile, when the puddings are almost cooked, make the hot chocolate sauce.

To make the sauce, combine the chopped chocolate with the butter, icing sugar, coffee granules and cream in a heatproof bowl. Place the bowl over a pan of simmering water and stir constantly for 3-4 minutes, or until the mixture is smooth. Do not overheat. When the puddings are cooked, leave to cool for 5 minutes, then carefully turn out onto individual serving plates. Pour the hot chocolate sauce over the puddings and serve with whipped cream.

Serves 4

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